Spanish clam, prawn and chorizo stew from The San Francisco Chronicle Cookbook, Volume II: 375 All-New Recipes from America's Most Innovative Food Section by Michael Bauer and Fran Irwin

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Notes about this recipe

  • bernalgirl on January 15, 2013

    This stew is outstanding!! Can be made suitable for a weeknight by starting the broth and tomatoes, adding the potatoes 15 minutes prior to serving, then browning chorizo and proceeding with the recipe as written.

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